No need to be scared of things that go bump in the night, because around these parts, in all likelihood it’s nothing more than the midnight baker, bumbling about in the kitchen. When the witching hour struck last night, however, the midnight baker was up to some devious plot, whipping up more spooky sweets that usual…
Topped with a monstrous green swirl of frosting and those ever-popular chocolate spiders, these cupcakes are by no means horrific Halloween eats, but still perfectly fun and festive. Who really wants to eat something so faux-gory that it makes your stomach turn in the first place?
Of course, there is still one hidden surprise that’s just a touch bloody…
Strawberry “blood” filling! No, you’re definitely not going to fool anyone, but for a last-minute Halloween dessert, this assemblage can’t be beat. Just bake your favorite vanilla (or any other light-colored) cupcakes, carve a little cone out of the center with a paring knife, and trim the bottom of the cone off. Fill the hollow with a teaspoon or two of strawberry jam, and replace the top. Save the scraps for cake truffles, or have yourself a little snack.
As for that green frosting, you won’t find any nasty food coloring here- That hue is all thanks to one little avocado, and you can’t taste it one bit. Feel free to take advantage of that color and flavor it with mint, or keep it more kid-friendly with a solid dose of vanilla. Should you need a last-minute Halloween party treat, look no further- These are simple enough to please all palates, and easy enough to whip up in no time at all.
- 1 Ripe, Medium-Sized Avocado
- 1 Teaspoon Lemon Juice
- 1/2 Cup Vegan Butter
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Peppermint Extract (or Additional Vanilla)
- 1/8 Teaspoon Salt
- 2 – 3 Cups Confectioner’s Sugar
- Place your avocado and lemon juice in a food processor or blender and thoroughly puree, scraping down the sides of the bowl as necessary to ensure that there are no chunks of avocado remaining.
- Transfer the puree into your stand mixer and add in the vegan butter. Cream fats together until smooth and homogeneous, and then add in your extracts of choice and salt.
- Stop the machine before adding in the sugar and begin it again on a low speed so as not to fling powder everywhere. Once the sugar is mostly incorporated, turn up the speed to high, and whip for 2 – 3 minutes, until light and fluffy.
- Apply to cupcakes as desired.
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Amount Per Serving: Calories: 311Total Fat: 10gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 24mgCarbohydrates: 56gFiber: 1gSugar: 54gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.